Recipe: Chocolate Carrot Truffles

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

• 1/2 cup shredded carrots, set some aside for garnish
• 1/2 cup shredded coconut, set some aside for garnish
• 1/4 cup roasted, unsalted almonds
• 1/4 cup roasted, unsalted cashews
• 1 tablespoon peanut butter, or nut butter of choice
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• ground ginger
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon vanilla extract
• salt

Directions:

1. Line a standard size sheet pan with parchment and set aside.
2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
5. Chill in the freezer for 15 minutes.